Wazzu Tailgate Chili

"This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning. "

Directions

Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.

Most Helpful Positive Review

Feb 23, 2009

I like medium-hot chili while my family prefers milder. So, I added a red and yellow bell pepper, took out the Habanero and fresh Jalapenos and replace those with 4 oz. of canned jalapenos. Rather than the 3 cans of chili beans, I used 1 chili beans, 1 kidney beans, and 1 black beans. Lastly, I also doubled the tomatoe sauce. This resulted in an medium-hot, hearty, chili that when served over rice was excellent and whole family enjoyed!

Most Helpful Critical Review

Feb 23, 2011

This was ok. Hubby & I agreed that the pork just throws the flavor a little off. Pretty spicy the first day(too much so for me) but it did mellow a bit by the 2nd day. Not a thick chili-pretty soupy after it simmers a couple of hours.

loved this recipe. I made a few changes. I used ground turkey instead and mixed all the spices into the meat before I cooked it. I then added the onions and veggies and liquid and then simmered for two hours. I left out the habanero because my hubby thinks they are too hot but the taste was still incredible. Even my son said this is the best chili. He loves chili. I will make this from now on.

This was an AWESOME chili recipe. I had to make a few adjustment due to lack of ingredients and personal taste. I omitted the green bell pepper (just not in to them). I also omitted the habanero pepper because I couldn't find any at the local grocery store and insteadused 3 jalapeno peppers. For the beans I used one can of chili beans in hot sauce and two cans of chili beans in medium sauce. I topped the chili with cheddar cheese, chopped red onions, and avocado. My boyfriend must have told me he loved this chili more than 20 times this weekend. It was spicy enough to tingle the taste buds and leave a little burn, but not melt your taste buds hot. Perfect. Thank you!

This chili is spectacular! I made it for the 2010 Apple Cup. Even though it is fairly labor intensive, the reward is well worth it. We ate it the day of, and it was still good, but it tastes much better the next day, as it is a lot thicker & heartier. My Dad, who is an excellent cook, even admitted to liking this & saying how good it was! This is definitely a keeper.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.